Preheat the oven to 350°F
Trim about a half inch off the top of each artichoke as well as the bottom. Take a paring knife and scrape off the top layers of the stems. Cut the artichoke in half, vertically. Sprinkle with lemon juice to prevent them from oxidizing. Remove about 2 layers of outer leaves to clean the artichoke up.
With a paring knife, cut out the hairy chunk of the artichoke on the base. Make sure to leave the heart intact. Sprinkle salt and pepper on artichokes.
In a saucepan, boil artichokes in enough vegetable broth that will cover their bases. Cook until tender.
In a separate pan, melt the butter and saute the onion until golden. Add in the garlic, salt, and pepper, and saute until fragrant.
In a bowl, mix the bread crumbs, Parmesan cheese, chopped parsley/basil/dill mix, olive oil, and red pepper flakes. Mix in the onion/garlic mixture from above.
Place the artichokes on a pan and fill with bread crumb mixture and sprinkle with grated Parmesan cheese. Optional: add vegetable broth to the bottom of the pan.
Bake for 15-20 minutes or until golden brown.
Ingredients
Directions
Preheat the oven to 350°F
Trim about a half inch off the top of each artichoke as well as the bottom. Take a paring knife and scrape off the top layers of the stems. Cut the artichoke in half, vertically. Sprinkle with lemon juice to prevent them from oxidizing. Remove about 2 layers of outer leaves to clean the artichoke up.
With a paring knife, cut out the hairy chunk of the artichoke on the base. Make sure to leave the heart intact. Sprinkle salt and pepper on artichokes.
In a saucepan, boil artichokes in enough vegetable broth that will cover their bases. Cook until tender.
In a separate pan, melt the butter and saute the onion until golden. Add in the garlic, salt, and pepper, and saute until fragrant.
In a bowl, mix the bread crumbs, Parmesan cheese, chopped parsley/basil/dill mix, olive oil, and red pepper flakes. Mix in the onion/garlic mixture from above.
Place the artichokes on a pan and fill with bread crumb mixture and sprinkle with grated Parmesan cheese. Optional: add vegetable broth to the bottom of the pan.
Bake for 15-20 minutes or until golden brown.